Swedish KANTARELLSOPPA gluten free recipe

Clean the chanterelle mushrooms thoroughly and chop them coarsely.

Melt butter in a large pot over medium heat until foamy.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in the chanterelle mushrooms and cook until they release their moisture, about 5-7 minutes.

Add diced potatoes and cook for an additional 2-3 minutes.

Pour in the vegetable broth and bring to a simmer; cook until potatoes are tender, about 15 minutes.

Use an immersion blender to puree the soup until smooth, or blend in batches.

Stir in heavy cream and thyme; heat gently without boiling.

Season with salt, black pepper, and lemon juice to taste.

Serve hot, garnished with chopped parsley.

Dietary

Allergens